Lamb and orzo baked in a clay pot (Giouvetsi)

1. Cut the lamb shoulder into large bone-in pieces, rub with salt and pepper and brown on all sides in the olive oil in an ovenproof casserole.

2. Add the chopped onion, cook for 5 minutes, then stir in the tomato purée, grated tomatoes, cinnamon stick and bay leaves.

3. Add about 500 ml water, cover and cook in the oven at 170 °C for 1.5 hours, until the meat is almost falling apart.

4. Remove the cinnamon and bay, scatter the orzo around the meat and add enough boiling water to reach twice the volume of the pasta (about 900 ml); stir well and season with salt.

5. Bake uncovered for another 25-30 minutes, stirring twice, until the pasta is tender and has absorbed all the liquid.

6. Sprinkle generously with grated kefalograviera and serve hot.

Tip: Giouvetsi is a classic Sunday lunch, named after the glazed clay pot it's cooked in. Without kefalograviera, gruyère or an aged sheep's cheese are also delicious; you can make it with beef cheeks too.